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Home / Industries / Vans for transporting meat and fish
Vans for transporting meat and fish
A solution for the industry

Vans for transporting meat and fish

Refrigerators for meat and fish: freezing at −18…−20 °C, sanitary finish, hangers for carcasses.

How to choose a vehicle

Requirements for transporting meat and fish

Frozen meat and fish are transported at −18…−20 °C, chilled meat at around 0 °C. The body must be easy to wash and disinfect: sanitary requirements for meat transport are among the strictest.

Which body to choose

A refrigerator with a powerful freezing unit and a hygienic interior finish. For chilled carcasses — a version with hanging beams and hooks: the meat travels suspended, as the technology requires. The floor is aluminium, non-absorbent, with a drain.

Why COND

The stainless rear portal and aluminium floor withstand daily washing without corrosion. Multi-temperature versions carry frozen and chilled goods in one trip — watch the video review on the channel.

Chilled and frozen are two different vehicles

Frozen blocks and frozen fish travel at −18…−20 °C, chilled meat at around 0 °C, and the two cannot share one space: at −18 °C a chilled carcass freezes and loses its grade, at 0 °C a frozen block starts to thaw.

If both have to be carried, the body is built dual-temperature: a bulkhead and a second evaporator section give one vehicle two independent zones.

Hygiene and meat rails

Meat haulage is inspected more strictly than any other, so there must be no bare timber inside the body and no gaps at the joints: fibreglass or clad-metal lining, coved corners, a floor sloping to a drain.

Carcasses and sides travel on rails — ceiling tracks with hooks. The rail is sized by load and bolted to the structural roof, not to the panel, or braking will tear the inserts out. Block meat needs no rails; there lashing tracks and load bars do the work.

Suitable bodies

Almaty

What we allow for in Almaty

Meat and fish are carried in Almaty all year round, and in summer the yard reaches +40 °C: the body warms from outside and a unit chosen to the letter no longer holds −18 °C. So for such cargo we fit a 100 mm panel and a unit with a margin. We build and hand the vehicle over right here at 1 Kazybayev Street — you can accept it in the workshop, before paying.

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FAQ

Frequently asked questions about carrying meat and fish

Not in one compartment. Frozen blocks and frozen fish travel at −18…−20 °C, chilled meat at about 0 °C: at −18 °C a chilled carcass freezes and loses its grade, at 0 °C a frozen block starts to thaw. If both have to be carried, the body is built dual-temperature: a bulkhead and a second evaporator section give two independent zones.
On roof rails with hooks, and the rail is fixed to the structural roof rather than to the panel. This matters: under braking the inserts in a panel tear out. The rail load is calculated in advance, before the body is built.
No. Rails are for carcasses and half-carcasses — the meat hangs, as the technology requires. Boxed meat is secured with lashing rails and shoring bars.
No exposed wood and no gaps at the joints: a glass-fibre or clad-steel lining, coving in the corners, a floor sloped to the drain. Meat haulage is inspected more strictly than most, so the body must wash down and disinfect easily.
It does not absorb moisture and withstands daily washing without corroding — as does the stainless rear portal. The floor is made with a drain: water must run off after washing rather than stand in the body.